Vegan Slow Cooker Eggplant Curry

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Vegan Slow Cooker Eggplant Curry with Tofu

Do you love preparing dinner in your slow cooker as much as I do? I love the way it disperses savory fragrance through the house all day. My tummy rumbles in anticipation for the dinner to come. Slow cookers are so convenient on those “I-don’t-want-to-cook-days”. You just dump the ingredients in the pot and go about your day.

This book is much more than a handful of soup recipes. Kuma offers vegan desserts, beverages, main dishes, sauces and side dishes that save cooks time by cooking them in a slow cooker.

I didn’t see recipes that inadvertently called for non-vegan ingredients. One recipe had a typographical error (called for 1 12 cups of corn rather than 1 1/2 cups of corn), but I didn’t see any more than that. If an experienced cook pays attention, the author’s intent is clear.

I would love to see some photos, as well. This book doesn’t have any, but that’s just eye candy. The recipes are a solid 5 star.

Vegan: Delicious Slow Cooker Recipes begins with a non-preachy, short, introduction enumerating reasons one may consider following a vegan diet. It then dives into several mouth-watering chapters. I cannot wait to try the cauliflower bolognese or the minestrone! First, I tried his Slow Cooker Vegetable Curry with tofu.

Tofu? In a Slow Cooker?

Tofu isn’t an ingredient I usually conjure when I’m thinking slow cooker. However, since it’s sauteed in a pan briefly, it comes out surprisingly well and not the wet mess I expected.

I promise, it only takes about 5 minutes to saute it. This step is a tofu game changer. However, if you aren’t interested in tofu, feel free to add a can of chickpeas (vegetarian), or 1 pound of cut up raw chicken (distinctly, not vegetarian).

Our Slow Cooker Eggplant Curry with Tofu Reaction

Sam Kuma’s minestrone recipe is next on my list. But first, I sampled the Vegetable Curry with Tofu. I thoroughly enjoyed this eggplant-laden dish of sublimeness. In fact, since eggplant is the predominant flavor, I dubbed this dish slow cooker eggplant curry.

I fully relished this eggplant-laden dish of sublimeness. The coconut milk base mellowed the red curry, so it’s not spicy at all. In fact, I put hot curry on the table to kick it up a notch. Next time I make it, I may add a few fresh chili peppers. David did not enjoy it. I applaud him for trying it, but he’s not a fan of eggplant.

David also felt it didn’t taste like a curry. It had more of Thai curry flavor, in my opinion, and I think he was expecting Indian. Poor guy just had his heart set on something completely different. Because I found it delicious, I will make it again. However, I’ll freeze the leftovers in bento boxes – just for me.

Slow Cooker Eggplant and Tofu Thai Curry

This savory Eggplant curry comes together quickly for a healthy meal. Sauteing the tofu beforehand ensures proper consistency. It’s high fiber, high protein, low-calorie, and vegan – but it’s not light on taste! Serve with flatbread.

This recipe easily scales to 6 or 8 servings if you serve with prepared brown rice.

2 1lb eggplants, chopped

1 large onion, chopped

16 ounces extra firm tofu, drained, pressed of excess moisture

1/ 2 cup frozen peas

1 cup bell pepper, sliced

1/ 2 tablespoon fresh ginger, minced

2 - 3 tablespoons red curry paste

1 14.5oz can light coconut milk

1/ 2 tablespoon coconut sugar

3/ 4 cup vegetable broth

1/ 4 teaspoon turmeric powder

!Prepare Tofu

Drain Tofu

Place on paper-towel lined plate and layer with more paper towels.

Place something heavy on top of it (I use a cast iron skillet) and allow to drain 30 minutes.

!30 minutes before slow cooker is done

Cube drained tofu

Toss in 1 TBSP cornstarch.

Spray pan with cooking oil and saute till tofu is lightly browned and has a french toast texture.

!Slow Cooker Prep

Combine all ingredients (except tofu) in slow cooker.

Cover and cook High for 3 - 4 hours or low for 6 hours.

During the last 30 minutes of cooking, add prepared tofu and stir.

Nutrition

Calories: 283

Fat: 11 grams

This Thai-styled Slow Cooker Eggplant Curry is mild and savory. It’s Vegan, low-calorie, gluten-free, high in protein AND fiber.

Happily married to the love of my life. It's just us, our 5 cats, and our beautiful woods. I'm loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.

We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.

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Happily married to the love of my life. It's just us, our 5 cats, and our beautiful woods. I'm loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.

We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.

Well, like I said in the post – you could sub any protein of your choice. You could definitely leave it out if you prefer, however, this dish wouldn’t have much protein at all – so I would suggest serving it with some brown rice and something on the side.

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